公开(公告)号：KR101315323B1

公开(公告)日：2013-10-07

申请号：KR1020060076094

申请日：2006-08-11

Applicant: (주)아모레퍼시픽

Inventor： 이범진 ,  정진오 ,  김석환 ,  백주현

IPC: A23F3/16 ,  A23F3/12 ,  A23F3/00

Abstract: 본 발명은 기호성이 우수한 강배전 녹차의 제조방법에 관한 것이다. 보다 상세하게는, 공지의 방법으로 제조된 녹차를 원적외선 드럼 배전기로 파장 5~100㎛에서 180~220℃로 10~30분간 배전처리하여 녹차엽색이 갈색화된 녹차엽이 될 때까지 강배전 처리를 함으로써 녹차 특유의 떫은 맛과 청취(靑臭)를 제거하고, 기존의 녹차에서는 느낄 수 없었던 향미가 발현된 기호성이 우수한 강배전 녹차의 제조방법에 관한 것이다.
강배전 * 기호성 * 녹차 * 녹색도

公开(公告)号：KR1020130000001A

公开(公告)日：2013-01-02

申请号：KR1020110056465

申请日：2011-06-10

Applicant: (주)아모레퍼시픽

Inventor： 곽일영 ,  유세진 ,  박태훈 ,  이범진 ,  신계호 ,  정진오 ,  조준철

IPC: C12N1/20 ,  C12P7/56 ,  C12R1/25

CPC classification number: C12N1/20 ,  A23L3/00 ,  A23L33/10 ,  A47J31/00 ,  A61K35/74 ,  C07K1/00 ,  C12J1/00 ,  C12N1/02 ,  C12N9/00 ,  C12P39/00 ,  C12R1/25

Abstract: PURPOSE: Novel Lactobacillus plantarum Apsulloc 331266(deposit number: KCCM11181P) is provided to ensure acid resistance, and to use as food with high rate of bacteria to reach the intestine. CONSTITUTION: Lactobacillus plantarum APsulloc 331266(deposit number: KCCM11181P) is isolated from Camellia sinensis leaves. A strain of the Lactobacillus plantarum APsulloc 331266 has acid resistance at pH 2.5-4.5 for 0.5-5 hours. The strain has lactic acid productivity. The strain produces lactic acid with 70% or less of type D among lactic acid. A composition contains the strain or a culture medium thereof. The composition is a fermented food composition.

Abstract translation: 目的：提供新型植物乳杆菌Apsulloc 331266（保藏号：KCCM11181P）以确保耐酸性，并用作具有高细菌率的食物到达肠道。 构成：植物乳杆菌APsulloc 331266（保藏号：KCCM11181P）从山茶叶中分离。 植物乳杆菌APsulloc 331266的菌株在pH 2.5-4.5下具有0.5-5小时的耐酸性。 该菌株具有乳酸生产力。 该菌株在乳酸中产生70％以下的D型乳酸。 组合物含有菌株或其培养基。 组合物是发酵食品组合物。

公开(公告)号：KR1020110050961A

公开(公告)日：2011-05-17

申请号：KR1020090107582

申请日：2009-11-09

Applicant: (주)아모레퍼시픽

Inventor： 이범진 ,  오유진 ,  정진오 ,  이상준

IPC: A23F3/40 ,  A23F3/06

CPC classification number: A23F3/40 ,  A23F3/06

Abstract: PURPOSE: A producing method of flavored tea using natural oil, and the flavored tea produced therefrom are provided to improve the palatability of the tea, and to economically produce the flavored tea. CONSTITUTION: A producing method of flavored tea using natural oil comprises the following steps: saturating a sealed space with the flavor of the natural oil, by volatilizing the natural oil; flavoring the flavor of the natural oil by locating tea leaves inside the space; and heat-processing the tea leaves. The natural oil is selected from the group consisting of fruit originated oil, flower originated oil, and an herb originated oil.

Abstract translation: 目的：提供使用天然油的调味茶的生产方法和由其制备的调味茶以提高茶的适口性，并经济地生产调味茶。 构成：使用天然油的调味茶的生产方法包括以下步骤：通过挥发天然油使密封空间与天然油的风味饱和; 通过将茶叶放置在空间内来调味天然油的味道; 并加热茶叶。 天然油选自水果起源油，花源油和草药起源油。

公开(公告)号：KR1020100059719A

公开(公告)日：2010-06-04

申请号：KR1020090114513

申请日：2009-11-25

Applicant: (주)아모레퍼시픽

Inventor： 곽일영 ,  이범진 ,  오유진 ,  정진오 ,  이태룡 ,  서경희 ,  김한곤

IPC: A23F3/08 ,  A23F3/30

CPC classification number: A23F3/10 ,  A23F3/08

Abstract: PURPOSE: A method for manufacturing fermented tea is provided to improve sanitary of the fermented tea from pathogenic bacteria, and to improve flavor and taste by microorganism after fermenting green tea with food microorganism. CONSTITUTION: A method for manufacturing fermented tea comprises a step for preparing Bacillus sp. Strains; stabilizing the Bacillus sp. Strains, and a step for fermenting the stabilized Bacillus sp. Strains in tea leaves. The Bacillus sp. Strains is separated from the fermented food. The Bacillus sp. Strains is Bacillus licheniformis, Bacillus pumilus, Bacillus sonorensis, or Bacillus subtilis.

Abstract translation: 目的：提供一种发酵茶的制造方法，以从病原菌中提高发酵茶的卫生，并在用食品微生物发酵绿茶后，提高微生物的风味和味道。 构成：制造发酵茶的方法包括制备芽孢杆菌属的步骤。 株; 稳定芽孢杆菌 菌株和用于发酵稳定的芽孢杆菌的步骤。 茶叶中的菌株。 芽孢杆菌 菌株与发酵食物分离。 芽孢杆菌 菌株是地衣芽孢杆菌，短小芽孢杆菌，芽孢杆菌属或枯草芽孢杆菌。

公开(公告)号：KR1020100032603A

公开(公告)日：2010-03-26

申请号：KR1020080091563

申请日：2008-09-18

Applicant: (주)아모레퍼시픽

Inventor： 박찬웅 ,  서대방 ,  이범진 ,  김완기 ,  이상준 ,  조종구

IPC: G01N21/25 ,  G01N21/359 ,  G01N33/02

Abstract: PURPOSE: A method for verifying prediction about a yield and quality of a fresh red ginseng and red ginseng juice using a near-infrared-spectrum system is provided to verify a yield and quality in a short time through a correlation calibration curve. CONSTITUTION: A method for verifying prediction about a yield and quality of a fresh red ginseng and red ginseng juice using a near-infrared-spectrum system is as follows. Multiple fresh ginsengs are respectively measured using a near-infrared spectrum. The fresh ginsengs are processed to red ginsengs. Yields of the red ginsengs, red ginseng juice, ginsenoside contents, and moisture contents of the fresh ginsengs are measured. A correlation of a normal value and a spectrum is displayed as a calibration curve.

Abstract translation: 目的：提供一种使用近红外光谱系统验证新鲜红参和红参果汁的产量和质量的预测方法，通过相关校准曲线在短时间内验证产量和质量。 构成：使用近红外光谱系统验证新鲜红参和红参果汁的产量和质量的预测方法如下。 使用近红外光谱分别测量多个新鲜人参。 新鲜人参被加工成红参。 测定红参中红参，红参，人参皂甙含量，水分含量。 正常值和光谱的相关性显示为校准曲线。

公开(公告)号：KR1020090056313A

公开(公告)日：2009-06-03

申请号：KR1020070123410

申请日：2007-11-30

Applicant: (주)아모레퍼시픽

Inventor： 이범진 ,  유세진 ,  이동성 ,  곽일영 ,  정진오 ,  백주현 ,  이병곤

IPC: A23F3/10 ,  A23F3/16 ,  A23F3/08 ,  A23F3/00

Abstract: A fermented green tea and a preparation method thereof are provided to reduce astringent and bitter taste of fermented green tea and to remove smells of various bacteria by aging and fermenting green tea using a food microorganism under the optimal condition. A method for preparing fermented green tea comprises the following steps of: adding water to green tea leaves until the moisture content becomes 30-60% on a total weight basis and inoculating bacteria to the green tea leaves; fermenting the inoculated green tea leaves under the condition of 7~35°C and 4.0~8.0 of pH for 1-10 days; and aging the fermented green tea leaves for 7-15 days. The aging step is performed at 5~20°C with basalt laying on the fermented green tea leaves. The bacteria are selected among Saccharomyces cerevisiae, Lactobacillus casei, Bacillus subtilis, Lactobacillus bulgaricus, Lactobacillus plantarum and Leuconostoc mesenteroides.

Abstract translation: 提供发酵绿茶及其制备方法，以减少发酵绿茶的涩味和苦味，并且在最佳条件下使用食品微生物老化和发酵绿茶来除去各种细菌的气味。 制备发酵绿茶的方法包括以下步骤：向绿茶叶中加入水，直到水分含量以总重量计为30-60％，并将细菌接种到绿茶叶上; 在7〜35℃，4.0〜8.0的pH值条件下将接种的绿茶叶发酵1-10天; 并将发酵的绿茶叶老化7-15天。 老化步骤在5〜20℃下进行，玄武岩放在发酵绿茶叶上。 细菌选自酿酒酵母，干酪乳杆菌，枯草芽孢杆菌，保加利亚乳杆菌，植物乳杆菌和肠系膜细菌肠炎肠杆菌。

公开(公告)号：KR1020080006895A

公开(公告)日：2008-01-17

申请号：KR1020060066207

申请日：2006-07-14

Applicant: (주)아모레퍼시픽

Inventor： 김정기 ,  전희영 ,  신현정 ,  이범진 ,  이병곤

IPC: A23F3/16 ,  A23F3/22 ,  A23F3/14

Abstract: A method of manufacturing green tea with a high content of Gallocatechin-3-gallate(GCG) by subjecting green tea leaf to steam treatment at high temperature and pressure to epimerize epigallocatechin-3-gallate(EGCG) after steaming or roasting treatment of the green tea leaf is provided to increase the content of GCG by a thermal conversion method. To make green tea with a high content of Gallocatechin-3-gallate, green tea leaf is treated with steam or roasted. In the process, the steam treatment is performed more than 2 times or roasting time is increased by more than 20%. The steam treatment or roasting is performed within 30min. After the steam treatment or roasting, steam sterilization treatment is additionally performed for 1 to 240min.

Abstract translation: 一种通过在高温高压下对绿茶叶进行蒸汽处理来制造具有高含量的Gallocatechin-3-没食子酸酯（GCG）的绿茶的方法，以在对绿色的蒸汽或焙烧处理后对表没食子儿茶素-3-没食子酸酯（EGCG）进行差向异构化 提供茶叶以通过热转化方法增加GCG的含量。 为了制备高含量的Gallocatechin-3-没食子酸酯的绿茶，用蒸汽或焙烤处理绿茶叶。 在此过程中，蒸汽处理时间超过2次，焙烧时间提高20％以上。 蒸汽处理或焙烧在30分钟内进行。 蒸汽处理或焙烧后，进行1〜240分钟的蒸汽灭菌处理。